This vegetarian chili recipe has been spiced up in a Mexican style by adding cocoa power to the mix.
Although many people find this a surprising combination, it adds a unique richness to the sauce.
2 teaspoons dry mixed herbs or
a handful of fresh herbs
1½ tablespoons cocoa powder
1
Chop the chili into small pieces and mix together with the tomatoes, tomato puree, balsamic vinegar, herbs, cocoa powder and crushed garlic.
Use a hand mixer or a blender to make a thick sauce.
2
Chop the green beans in half and lightly fry them in olive oil together with the sliced onion.
Add the mushrooms, kidney beans and sweet corn and fry for a few minutes longer.
I used chestnut mushrooms cut into quarters as my local store were all out of button mushrooms.
3
Add the sauce to the pan, cover with a lid and leave to simmer for 10-15 minutes on a low heat.
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